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With a seasonally spiced cake-like topping and reassuring rich roasted fruit, this parkin roasted fruit cobbler is classic comfort food.

Sometimes we feel in need of a change from our beloved go-to fruit crumble and a fruit cobbler is a deliciously satisfying direction to go in. We’ve made this version a parkin roasted fruit cobbler – so the spongy topping cobbles have a gorgeous flavour and scent, with mixed spice, ground ginger and ground cinnamon.

Parking Roasted Fruit Cobbler

A fruit cobbler comes from the same family of easy roasted fruit desserts as the good old crumble, but with a distinct difference – it has a thicker sponge/cake-like topping. Both desserts have a similar base made of sweet juicy roasted fruit, but with the parkin roasted fruit cobbler, we have stirred in some cornflour, a little sugar and a sprinkle of ground cinnamon, which creates a richer sauce around the roasted fruit as it cooks.

Normally with a crumble, we cook the fruit in a pan before putting it in the oven, but we don’t do this with the cobbler, as it takes a little longer to cook in the oven. Just ensure that the fruit pieces are cut into bite-sized pieces.

Fruit ready to cover

What is parkin?

Parkin is a sticky gingery cake that originates from northern England, traditional parkin is made with oats/oatmeal, but instead, we’ve added desiccated coconut for some tasty texture. Parkin is traditionally served on Bonfire night, November the 5th but the flavours are too good to keep to just one night of the year!

How to serve parkin roasted fruit cobbler

Ideally straight from the oven with custard, cream or ice cream or it is equally enjoyable cool with a spoonful or 2 of yoghurt.

Fruit & cobbler mix

Equipment

Mixing bowl

Spoons

Scales

Medium oven-to-table roasting dish

 

Print
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Baked Fruit Cobbler

Parkin Roasted Fruit Cobbler

  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Dessert

Description

A deliciously comforting dessert with seasonally spiced dense sponge cobbler over rich roasted fruit.


Scale

Ingredients

The fruit layer

  • 4 plums, de-stoned and quartered
  • 2 large apples, chopped into 2cm pieces
  • 120g blueberries
  • 45g sugar
  • 2 tablespoons cornflour
  • 1/2 teaspoon ground cinnamon

 

 

Cobbles

  • 150g self-raising flour /gluten-free if needed
  • 1/4 tsp xanthan gum – use if using gluten-free flour
  • 50g desiccated coconut
  • 125g dark soft brown sugar
  • 80ml unsweetened plant-based milk
  • 1 tablespoon apple cider vinegar
  • 135g vegan butter and some for greasing the oven dish
  • 2 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cinnamon
  • 3 tablespoons black treacle

Instructions

  1. Grease the oven dish with butter. Preheat the oven to 185°C.
  2. In a small bowl mix the apple cider vinegar and unsweetened plant-based milk together, then set to one-side. This should curdle slightly.
  3. Core and chop the apples into roughly 2cm cubes, quarter the plums and remove the stones.
  4. Place all the fruit into a large bowl, sprinkle over the cornflour, sugar and cinnamon and cover all the fruit. Then transfer this into the oven dish along with any loose cornflour/sugar mix and even out the fruit in the dish.
  5. To make the cobbles add the butter, sugar and black treacle into a mixing bowl or food mixer and mix until creamed together. Add the flour, all the spices and lightly stir through before adding the mix of apple cider vinegar and plant-based milk. Stir until completely combined.
  6. Once the cobbler mix is combined, use a medium serving spoon to dollop the mixture in mounds over the fruit, leaving a small amount of space between each dollop of cobble mix.
  7. Place the parkin roasted fruit cobbler in the centre of the oven and bake for 40 to 45 minutes, until the fruit is soft and the cobbles are firm on the top.
  8. Remove from the oven and serve with hot custard, cream or ice cream or the parkin roasted fruit cobbler is equally enjoyable cool with a spoonful or 2 of yoghurt.

Notes

Serve either straight away or eat cool the next day or store in the fridge in an airtight container for up to 48 hours.

Keywords: dessert

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